Description
These No-Bake Pumpkin Cheesecake Balls combine the classic flavors of pumpkin and cream cheese into bite-sized delights that are easy to make and perfect for fall gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (for coating, optional)
- Additional ground cinnamon and sugar for rolling (optional)
Instructions
- In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Mix until smooth and fully blended.
- Add the powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix well until all the spices are incorporated.
- Stir in the graham cracker crumbs and mix until the mixture becomes thick enough to form into balls.
- Using a small cookie scoop or spoon, scoop out the mixture and roll it into 1-inch balls.
- If desired, melt the white chocolate chips and dip each ball to coat. Place the coated balls on a parchment-lined tray.
- Alternatively, roll the balls in a cinnamon-sugar mixture for extra flavor and texture.
- Chill in the refrigerator for at least 1 hour before serving to allow them to firm up.
Notes
Keep the cheesecake balls in an airtight container in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, cheesecake, no-bake, dessert, fall treats